Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

200g self-raising flour

2 tbsp very strong coffee (instant is fine)

1 tsp vanilla extract

For the ganache and to decorate

284ml pot double cream

200g dark chocolate (70% cocoa)

50g white chocolate, melted

small bag white chocolate Maltesers (optional)

Method

Heat oven to 180C/fan 160C/gas 4. Butter and bottom-line 2 x 20cm sandwich tins. For the cake, break the white and dark chocolate into two small bowls, then melt in the microwave on High for 1 min or over a pan of simmering water. Put everything else, except the coffee and vanilla, into a large bowl, then beat until creamy.

Divide the mixture in two, then add the coffee and melted dark chocolate to one bowl, and the vanilla and melted white chocolate to the other. Stir until mixed through, then tip into the tins. Bake for 20-25 mins until risen and slightly shrunk from the sides of the tins. Cool in the tins for a few mins, then turn onto a wire rack.

For the ganache, heat the cream in a pan, then break the dark chocolate into a large bowl. Once the cream is just boiling, pour it onto the chocolate, then leave for 5 mins. Stir until smooth, then leave until thickened and cool. Split the cakes in two across the middle (a bread knife works well), layer up the pieces, alternating white and dark layers, and sandwiching, then topping them with the ganache.

To decorate, spoon the melted white chocolate into a piping bag with a fine nozzle (or use a sandwich bag and snip off the end instead). Zig-zag the white chocolate over the cake, then finish with a scattering of white Maltesers. Serve on its own or for dessert with pouring cream. Best eaten on the day, but keeps in an airtight container for up to 3 days.

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Comments, questions and tips

Comments (74)

CarlaS2610th Nov, 2015

5

This was lovely!! easy to make and tasted amazing. I didn't split the sponges as I was worried about it breaking as they seemed a bit thin. However it still had a good effect. I was worried it would be too sickly but it was really really nice, best cake I have made and everyone loved it.

the cake worked really well. However I think my cake tins were a bit bigger than the ones suggested as the cakes turned out a bit thin, because of this I didn't want to risk slicing each bit in half so I didn't. I felt it a bit sickly but then I'm not a big chocolate person but other people really enjoyed it. I also found that I didn't more white chocolate for the topping. but overall a good cake which was easy to make

Made this cake a few times now and brilliant every time! I left out the coffee as not much of a fan of coffee flavoured cake, and I over boiled the cream for the Ganash on one occasion so it split, but it still tasted great! Highly recommended.

Made this for a colleague's birthday and it went down a treat at the office. Easy to make and the ganache was yummy. Couldn't get white Maltesers, they have been discontinued, so used ordinary ones and it looked (and tasted) fine.

Can't comment on the cake as a whole but the dark chocolate sponge is great and will be my go to recipe from now on. I scaled it down by 2 thirds and made cupcakes which were delicious.Will definately try the white chocolate version soon.

What a fabulous, and devilishly delicious cake!It does take a little time to assemble it but it was well worth the effort.The use of coffee in the dark chocolate sponge definitely adds a little something extra to the taste and I adore the crunch you get when you bite into one of the Malteasers.I would advise you use the highest quality chocolate and take your time when putting it all together. Ensure the sponges are thoroughly cooled prior to layering on the ganache otherwise it will become a runny mess!Also, I didn't have a piping bag to hand when decorating with the white chocolate so I just used a spoon, and "flicked" it over the cake to give it a contemporary decoration before scattering the Malteasers on top.Well worth the Saturday afternoon I spent in the kitchen making this!

What a fab, impressive cake! Easy enough to make. I used 1tsp vanilla extra instead of coffee as it was for kids. Used a simple ganache (200g dark chocolate and 80ml heated cream). Also made healthier variation with light Clover in the sponge, xylitol instead of sugar and elmlea light in the ganache. Still has sugar and fat but a lot less.

Tried making it marbled instead of cooking 2 separate cakes and it worked brilliantly although needed a lot more time in the oven.

Also used Nigella's Yule log buttercream on top as it's the best I've found.

Melt your white chocolate very gently in the microwave (almost defrost setting!) as it will burn the inside and make it crumbly!

Made this in the middle of the night for eldest son to take to school. Had to used butter icing instead of ganache and divided mixture badly so could only split the vanilla layer. However end result was still excellent ! Well worth a try

Made this for my mums birthday and it looked exactly like the picture.Was very easy to make and put together. I did leave out the coffee as we're not a huge fan and I added 2tsp vanilla for extra flavour. Some ate it a room temp and others ate slightly warm as the ganache melted making it gooey. People liked it either way, but I preferred it warm :-)Overall a very good cake as its easy to make, looked impressive and tasted great, would definitely recommend.

Made this for a weekend away with the family and friends. Was an absoloute hit, really simple and easy to make but I would say to seive in the flour and I found it easier with an electric mixer to make it smoother. Would defiantly make again, such a nice recipe and cake!

I just made this cake a lot easier than expected. I doubled up to make a larger cake. I left in the oven for an extra 15-20 mins and was perfect. I made for someones birthday and they was very happy. was very moist and i really enjoyed it I have made two and the second one looked like a shop bought one. I found It very expensive to make and would only make for special occasions. I think I would use btter icing again.

Hi Roisilin from what you've described it sounds like your oven could be running at a slightly higher temperature, it might be worth getting hold of an oven thermometer to double check. In the mean time you could make the top and bottom layers from the white chocolate sponges to help the finished cake to stay in place and drizzle the chocolate layers with a little brandy or strong coffee to stick the pieces back together which have broken. Let us know how you get on.

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